Cranberry and Orange Cheesecake RecipeOrigin: Britain Period: Traditional |
Ingredients:
50g buttter 
Cranberry and Orange Cheesecake Preparation:Method:Melt the butter and 50g sugar in a pan over gentle heat then take off the heat and stir-in the biscuit curmbs and orange zest. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours. Add the cheese to a bowl and whisk to soften then beat in the egg yolks, orange zest, 75g sugar, cranberry sauce and soured cream. Mix until thoroughly combined and set aside. Meanwhile place the gelatine and water in a bowl. Set over a saucepan of hot water and stir until completely dissolved. Beat the gelatine into the cheese mixture then whisk the egg whites until stiff and gradually fold in the remaining sugar. Fold the eggwhite mixture lightly through the cheese mixture then spoon into the prepared cake tin and use a spatula to smooth the surface. Place in an oven pre-heated to 160°C and bake for about 90 minutes, or until firm and set but still slightly spongy to the touch. Turn the oven off, open the door and allow the cheesecake to cool naturally to room temperature. Carefully lift from the tin and set on a work top. Pipe the whipped cream as a border around the edge of the top of the cheesecake then pipe more cream to divide the top into 8 segments. Fill these with alternating mounds of orange and cranberry sauce. Chill in the fridge for about 3 hours and serve. |
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